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Jambalaya

Jambalaya

My husband made a comment the other day that my cooking is distinct. Meaning I tend to cook the same way all the time. When I asked him to clarify he said, “You always do some sort of meat with a rub, a complex side and a simple side.” Well. I don’t know why, but that rubbed me the wrong way. I don’t want my cooking to be “distinct”! Honestly, I don’t feel it is but his perception is his reality – so off I went to find a recipe that was out of my normal cooking methods.

I stumbled across this jambalaya recipe and thought it looked delicious and fit the not my typical distinct way of cooking. 🙂

This was too spicy for the kids so if you have a family you’ll need to make something different for them. We had left over pasta e fagioli so that is what our kids ate. You can control the amount of heat that goes into this dish. The recipe below is how I made it to my liking.

There is a lot of chopping in this recipe. It took me about an hour and a half from start to finish. A little long for a weeknight meal. Would be great to make on Sunday and have to eat during the week. It makes a ton!

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sautéing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with sliced green onion.

I did not need to add additional seasoning for my tastes. My husband did add hot sauce to his bowl.

About Me

My name is Stefanie Duggan and I was diagnosed with Hashimotos in 2014. I have since realized that I need to be gluten, dairy and yeast free. Trying to navigate those food intolerances while still being able to make food my family and I enjoy is no easy feat. My hopes are that this blog will help people who have dairy and gluten intolerances find products and recipes that they enjoy.

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